I’ve been waiting all summer to feature this product and I just can’t wait any longer! I think crepe bars at summer parties are the best! I’ve held two events this year where crepes were the food focus, and they turned out fabulous!
But I don’t think I could have made all of the crepes necessary without the help of the CucinaPro Crepe Maker. Have you ever used a crepe maker? I have, and I have also made crepes using a crepe pan. Here’s what I think about the two:
Advantages of the CucinaPro Crepe Maker:
- Crepes come out perfect and paper-thin every time
- You can adjust the thickness of the crepes by holding the maker into the batter a little bit longer
- Crepes are the same size every time
- You choose the size of maker to purchase: 12″ or 7.5″
- Quicker cooking time because the crepe only has to cook on one side
- No flipping necessary!
- Non-stick coating helps the crepe slide off the maker and onto your plate when it is done cooking
- Non-stick coating for easy clean up
- Heats up quickly
- Cooking time isn’t as long
- It can take a crepe or two to get used to the way this cooks, especially if you are used to making crepes on the stove-top.
- Slightly difficult to use up all of the crepe batter. Once the batter gets to the bottom of the dipping tray, it’s hard to dip the maker in it.
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Basic Crepe Batter: Brought to you by CucinaPro
- 4 large eggs
- 1-1/2 cups milk; more as needed
- 1-1/2 cups all-purpose flour
- 1/4 teaspoon salt
- 2-3 tablespoons butter, for basting the crepe maker cooking surface
1. Combine the eggs and milk in a bowl, add the flour and salt and whisk until smooth.
2. Strain the batter, if necessary, to remove any lumps.
3. Let the batter rest at room temperature for 30 minutes.
4. Melt butter and use a pastry brush to put a coating on the cooking plate before dipping and cooking.
5. Proceed to cook crepes. Once they have been cooked, transfer them to a cooling rack.
6. Stack crepes between sheets of parchment paper for storage.
The Best Crepe Filling: Brought to you by Provo Bakery
- 1 eight ounce package of cream cheese, at room temperature
- 2-3 cups powdered sugar (depending on taste)
- 1 teaspoon vanilla extract
- 1 small tub cool whip, at room temperature (it is better with whipped cream, if you feel so inclined)
1. Mix the cream cheese, powdered sugar and vanilla well using a hand mixer.
2. Fold the cool whip into the filling mixture until blended in.
3. Refrigerate for at least 1 hour before serving.
4. Add a dollop to the inside of the crepe, then roll the crepe. Top with fresh fruit of your choice.
Tips for making and keeping crepes:
- Serving Warm Crepes: If you want to serve warm crepes, just cover the stack of crepes as they are made using a cover made of foil.
- Planning an Event? Save Time: Crepes will keep up to a month in the freezer. When you make them, stack the crepes between layers of parchment paper. When you have a nice stack, place them in a freezer bag and freeze them until you are ready to use them. This works great when you have to make crepes for a large group of people. You can make all of your crepes ahead of time! When you are ready to use them, let them sit at room temperature until they pull off of the parchment paper easily.
Breakfast Recipe: Apple & Brie CrepesAugust 30, 2012 at 7:01 am
[…] crepes: Get a recipe here -4 or 5 apples, thinly sliced -12 ounces brie cheese, thinly sliced -1 cup walnuts or pecans, […]
HierSeptember 5, 2012 at 7:57 am
I just wanted to thank you for writing this article on Crepe maker. I liked reading it. Best wishes, Gehlai 🙂
LEEDecember 11, 2016 at 5:41 pm
Do you have any hints for using the remaining batter when it gets too low to use the crepe maker?
I thin it out and use a small frying pan.
Is there any way to get it onto the crepe maker? I tried using a spatula, but it just doesn’t work the ways I’ve tried it.
Heather SmithDecember 13, 2016 at 1:20 pm
I will sometimes pour it over the top, it makes it a funny shape and sometimes runs off but it usually will make one or two more! You could pour it onto a fry pan for sure, but the leftover batter is usually not much for me.
C VanNovember 13, 2019 at 6:39 am
My batter is thicker than the eggy mixture I use when pouring into a hot pan so that it will stick and lift off on the crepe pan. However, I would like a 100% reliable recipe that I can duplicate everytime because I have a 50:50 success rate in getting crepes to stick to the pan. It all has to do with the basic recipe. I have come to learn that any recipe that adds grease (butter/oil) to the batter or method that seasons the teflon pan as your recipe instructs, will cause the batter to cook in the reservoir and then slip off the pan while attempting to lift it off. Please suggest a mix for a smaller recipe amount because wasting 4 eggs when the recipe is not working for me is very wasteful. PS Do you mix this by hand or with a mixer because gluten development changes the thickness and if this batter sits, it also matures into a gluteneous thicker batter. I would love to learn more from others that used your recipe and what success they experienced? Thanks!